Raisin, Almond and Peach Lamb Breyani

The sheer mention of Breyani gets my whole family very excited and we love everything about it - the gently flavours and generous helpings is something that I grew up with.

Here is an exciting twist to this hearty winter dish. We used roasted cocktail lamb sosaties for this recipe and you ca easily substitute with chicken, seafood or favourite vegetables.


Serves 6 to 8
Prep Time: min 1 hour
Baking Time: 20 to 30 min
Oven Temperature: 180 degrees celsius
Easy to prepare

  1. 250 g Montagu Cling Peaches
  2. 8 Rooibostea Bags
  3. 150 g of Montagu Almonds lightly crushed
  4. 150 g of Montagu Raisins
  5. 200 g cherry tomatoes
  6. Olive Oil
  7. 2 large onions chopped
  8. Olive oil and a knob of butter
  9. 5 cloves of grated garlic
  10. 1 large thumb of grated ginger
  11. 40 g of breyani mixed whole spices
  12. 15 ml of turmeric
  13. 30 ml of your favourite masala
  14. 2 cups of raw Brown Rice - cooked
  15. 1 cup of raw red lentils - cooked
  16. 300 g of cooked and peeled baby potatoes
  17. 200 g of blanched baby carrots - halved
  18. 500 g Mini Lamb Kebabs - oven roasted and kept warm
  19. Fresh coriander
  20. Double cream yogurt to serve
  21. Salt and pepper to season every step of your cooking, gently layering the flavour


  1. Make one liter of strong rooibostea and pour over the cling peaches - let it stand for at least an hour or overnight to swell out and absorb the juices - strain and keep the peach juice aside
  2. Toast the almonds in a pan until golden brown and set aside
  3. Place the tomatoes in a skillet and cover with a generous amount of olive oil and pan fry until the skins start breaking ad releasig the tomato juices. Add the raisins and gently cook over low heat until soft for about 3 to 4 minutes - spoon out and set aside to rest and allow the raisins to absorb the pan juices
  4. In the same pan roast the onions with some olive oil and a knob of butter until golden brown add the garlic and ginger and gently cook for about two minutes the add the breyani spices, turmeric and masala and roast for about another two minutes
  5. Place the brown rice in a large pot, season with salt and pepper and start spooning in the lentils, baby potatoes, carrots, cooked onion-spice mixture and stir through, pour over 2 cups of the rooibos tea and peach juice and gently warm in a 180 degree oven for about 20 to 30 minutes
  6. Spoon the breyani mixture into a large serving dish and garnish with the raisin and tomatoes, roasted almonds and handfuls of fresh coriander

Notes and Tips
  1. Replace the lamb with your favourite meat or vegetables for a vegetarian option
  2. Make the breyani in advance and let it stand for a couple if hours to develop in flavour
  3. Serve with sambals and double cream minted yoghurt and some pan fried rootis
Return to blog

Share this Post